Roasted Butternut Squash With Herbes De Provence |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 41 |
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This is a great recipe from the Cooking Light 4 - my sister made this while we were up visiting in Prince George. Both my husband (who is finicky) and I loved it. Ingredients:
6 cups of 1 11/2 inch cubes of peeled butternut squash (about 2 1/2 lb) |
1 tbsp olive oil |
1 1/2 tsp dried herbes de provence |
3/4 tsp kosher salt ( i used 1/2 tsp) |
1/2 tsp freshly ground black pepper |
2 med onions, cut in 8 wedges each (about 3/4 lb) |
cooking spray |
Directions:
1. Preheat oven to 425 degrees.
2. Place first 6 ingredients in a shallow roasting pan (or jelly roll sheet) sprayed with cooking spray first, and toss well.
3. Bake at 425 for 30 minutes or until tender and lightly browned, stirring occassionally.
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